Hoisin Chicken – redo for the grill

The original hoisin chicken is an amazing recipe

Fabulous for pre-prep or I have also frozen the chicken and the sauce after pre-prep for use later!

For this re-do the recipe is the same except i did not simmer the sauce down on the stove top. I’m not sure how i like it better.

Pro tip – pam on the chicken will make the sauce not stick, so gotta risk sticking to the grill and having more sauce. Also did use some of the sauce i reserved as a “salad dressing” to drizzle of the chicken and the salad i had it on.

[buymeapie-recipe id=’43’]

Pre-prepping tips:Hoisin BBQ Chicken Spice Mixture

  1. Spray small container with cooking spray – i use trader joe’s coconut oil spray.
    • Add hoisin sauce, honey, rice vinegar, sesame oil (no need to mix, let it layer)
  2. In a small container – i use the tupperware midgets, but the dollar section at the grocery store has some great ones!
    • Combine – salt, garlic powder, ground ginger, black pepper, five-spice powder
  3. Pound the chicken breast and store it covered in the fridge.

At this point you can freeze the chicken and the sauce together for use in the future. 

Day of:

  1. Preheat grill.
  2. While the broiler heats, pour sauce mixture into a small saucepan; bring to a boil over medium-high heat. Combine cornstarch and water; add to hoisin mixture, stirring with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat.
    • Note: i let my sauce simmer till it is a goey mess…  but that is how i like it on my chicken!
  3. Rub/sprinkle the spice mixture evenly over both sides of chicken. Place chicken on the prepared grill.
  4. Grill 5 minutes. Brush with hoisin mixture; Grill 4 minutes. Turn chicken; brush with hoisin mixture. Grill 4 minutes or until done, basting frequently with hoisin mixture.


Always delicious – has been in the repertoire for nearly 10 years now… But this is the first year we tried it on the grill!